Ingredients:500 gr shrimps1,5 l waterCilantro/coriander -- get the roots, set aside2 lemongrass -- cut in 3cms4-5 cm galangal root -- thinly slicedBird's eye chilies -- sliced4 kaffir lime leaves2 tbsp vegetable oilLime or lemon juiceFish sauceSalt, sugar to season
Directions:Peel the shrimps and keep only the tails. Keep aside the shrimp shells. De-vein and rinse under cold running water. Set asideHeat the vegetable oil in a small pan, cook shrimp shells and coriander roots until the shells changing its color to red. Add the water and cook again for 5 minutes. Sieve the shrimp broth into another pan. Add kaffir lime leaves, sliced lemon grass, sliced galangal root, sliced bird's eye chilies. Cook and simmer for 10 minutes then take out the spice ingredients. Put the shrimps into the broth, season well with fish sauce, salt and sugar and cook until the shrimps are setIn each serving bowl, give fish sauce, lime or lemon juice and sliced bird's eye chilies (if desired) then ladle the soup. Serve warm and garnish with sliced cilantro/coriander leaves
